Co-Founder & Executive Chef
Marco Andretti
Trained in Naples and Bologna, Marco brought Italy's finest pizza traditions to St. Paul. His 72-hour dough technique is the soul of every Pizza Luce pie.
1999
Founded
Our Story
Where Every Pizza
Where Every Pizza
Tells a Story
Pizza Luce was born in 1999 from a simple but powerful idea: that great pizza should be an expression of art, community, and genuine passion. Our founder, inspired by years of traveling through Italy's culinary regions, returned to St. Paul with a suitcase full of recipes and a dream to share authentic wood-fired flavors with the Twin Cities.
"We didn't open a restaurant — we opened a gathering place. A spot where neighbors become friends over a shared pie."
What started as a 12-table dining room on Selby Avenue has grown into a beloved St. Paul institution. We've expanded to three locations across the metro, yet we've never wavered from our founding principles: source locally, bake with integrity, and treat every guest like family.
Today, our wood-fired ovens run from 11am until the last pie is pulled late at night. Every dough ball is hand-stretched. Every sauce is made from scratch. And every pizza that leaves our kitchen carries 25 years of craftsmanship and love.
